Monday, September 12, 2011

Winter Chicken & Vegetable Stew (GF, DF)

Last night I discovered a really delicious and easy dinner option, from Whole Life Nutrition, based in Washington, USA. Since they are based the the states I have noticed that a few of the ingredients they mention are things that I have trouble finding here in New Zealand, but there are usually good alternatives if you ask around. I changed the recipe a little based on what I like and what ingredients I had - for example, adding sweet potatoes instead of only white potatoes, and I didn't have celery, which would have been great in it too. You can also use beans instead of chicken for a vegetarian option (I like cannellini and butter beans) and I also used cornstarch to thicken it up and make it more like a stew than a soup. I have also just learned that most cornstarch is gluten-free - except sometimes you don't know what is added to things to it pays to check the ingredients to make sure.

Winter Chicken and Vegetable StewIngredients:2 tablespoons extra virgin olive oil1 medium onion, chopped5 small carrots, chopped1 sweet potato, diced2 to 3 teaspoons dried thyme3 garlic cloves, crushed3 cups vegetable stock 2-4 tablespoons of cornstarch1 cup frozen peas and corn3 cups of cooked chicken or 3 cups cooked beanssea salt & black pepperDirections:1. Place the chicken in a pot of water (use approximately 6 cups) to boil which takes around 1 hour. Add two of the carrots (chopped) to make the broth.2. Once the chicken has cooled down enough after cooking, take the meat off by hand. Depending on the size of the chicken, you will probably end up with a good amount of leftovers to use in another recipe. Also pour the broth into a heat-proof bowl and set aside for now.3. Heat a large pan over medium heat and add olive oil. Add diced onions and cook until they are soft, approx. 5 minutes.4. Add carrots, potatoes, and after about a minute add garlic and any spices. Separately combine the stock and cornstarch and mix well.5. Add this mixture to the pan, cover and summer for 10-15 minutes.6. Add peas and cooked chicken, cover and simmer approx. 5 minutes or until veggies arecooked the way you would like.7. Add salt and pepper to taste.Recipe adapted from: Whole Life Nutrition: www.nourishingmeals.com

No comments:

Print Friendly

Labels

Follow by Email

Food Love aims to provide easy to understand information on natural nutrition and healthy lifestyles choices, as well as tips for navigating the confusing world of food marketing. It is full of simple, healthy, gluten-free recipes to inspire you to follow a well-balanced diet that is good for you and the planet.

Disclaimer

I am not a doctor and what I put on this site is based on my own personal experiences, research and nursing education. I am always open to discussing and sharing information that I have found helpful and I love to hear about other people's experiences. If if you have a specific health concern you need to discuss please contact a doctor or other appropriate health professional.